2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup heavy cream
1/2 cup mascarpone
3/4 cup crushed meringue cookies, plus more for topping, optional
Mini Wonton Cups, recipe follows
36 wonton wrappers, thawed (if frozen)
2 tablespoons canola oil
2 teaspoons sugar
In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight.
In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired.
Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.
Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.
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